Veal Cutlets a la Milanaise
- 8 small veal cutlets
- Salt and pepper
- Fine dry crumbs
- 3 eggs
- 2 tablespoons cooking oil
- Fine fresh bread crumbs
- 1/4 pound grated Parmesan cheese
- 1/2 pound butter
- 1 cup oil
- 1 ladle tomato sauce
- Milanaise Garnishing:
- 1 cup of Allemande Sauce
- 4 tablespoons butter
- 4 ounces grated Parmesan cheese
- 1/2 pound cooked elbow macaroni
- 2 ounce cooked beef tongue
- few mushrooms
- 2 truffles cut in fine shreds
- Salt, nutmeg, and a pinch of white and red pepper
Trim and flatten the veal cutlets; season with pepper and salt and roll, roll, roll in dry crumbs. Beat eggs with 2 tablespoons oil; mix some fresh white bread crumbs with the cheese. Dip cutlets in egg mixture and roll, roll, roll in prepared crumbs; flatten slightly. Hat butter and oil in large frying pan; add cutlets and fry a light brown on both sides, cooking until done. Drain cutlets on a cloth.
Pour some Milanaise garnishing on a dish, arrange the cutlets in a circle upon it. pour more garnishing in the center and the tomato sauce over all. Serve at once.
Milanaise Garnishing:
In a saucepan put 1 cup of Allemande Sauce, 4 tablespoons butter, 4 ounces grated Parmesan cheese, 1/2 pound cooked elbow macaroni, 2 ounce cooked beef tongue, a few mushrooms, 2 truffles cut in fine shreds, a little salt, nutmeg, and a pinch of white and red pepper. Place on fire and boil 1 minute. Toss the saucepan quickly to make the preparation stringy; serve.
Pour some Milanaise garnishing on a dish, arrange the cutlets in a circle upon it. pour more garnishing in the center and the tomato sauce over all. Serve at once.
Milanaise Garnishing:
In a saucepan put 1 cup of Allemande Sauce, 4 tablespoons butter, 4 ounces grated Parmesan cheese, 1/2 pound cooked elbow macaroni, 2 ounce cooked beef tongue, a few mushrooms, 2 truffles cut in fine shreds, a little salt, nutmeg, and a pinch of white and red pepper. Place on fire and boil 1 minute. Toss the saucepan quickly to make the preparation stringy; serve.
Submitted by Jun 2, 2009
15 min 30 min 45 min
15 min 30 min 45 min